1. For crust, combine oat flour, pecans and salt, then set aside. Process dates and coconut oil until a thick paste is formed. Combine all ingredients with hands. Mix well. Grease the bottom of a 10 1/2 inch pie pan with about a dime size amount of coconut oil. Cover the bottom and side of the pie pan with crust mixture. Dehydrate at 110 degrees for at least 45 minutes.
2. For filling, place all peaches in bowl, and add cinnamon, nutmeg, cloves, sea salt and arrowroot. Set aside. Process maple Syrup, agave nectar, dates, vanilla, and molasses in the food processor until smooth. Add mixture to peaches. Mix well then fill the pie crust with mixture. Dehydrate at 110 degrees for 4-6 hours.
3. For topping, soak cashews and 1/2 vanilla bean in water for 2-6 hours. Drain cashews and vanilla bean, and then place in the food processer. Process for 30 seconds, add 1 tablespoon of water and process for another 30 seconds, repeat once more. Heat cocoa butter on low until melted, then remove from heat and set aside.
4. Combine all ingredients except cocoa butter in food processer, process until smooth. Add cocoa butter and process until smooth. Put mixture over the peach pie and cover with plastic wrap. Place in the freezer for 1 1/2 hours. Refrigerate over night.
Store in the fridge.
Source of recipe: I came up with this after many slices of raw pies!! I wanted to try something new.